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Wang B, Rutherfurd-Markwick K, Liu N, Zhang XX, Mutukumira AN. Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand. Curr Res Food Sci 2024; 8:100711. [PMID: 38524400 PMCID: PMC10958227 DOI: 10.1016/j.crfs.2024.100711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 02/20/2024] [Accepted: 03/03/2024] [Indexed: 03/26/2024] Open
Abstract
The current study investigated the in vitro probiotic potential of yeast isolated from kombucha, a tea beverage fermented with a symbiotic culture of acetic acid bacteria and yeast. A total of 62 yeast strains were previously isolated from four different commercial kombucha samples sold in New Zealand. Fifteen representative isolates belonging to eight different species were evaluated for their growth under different conditions (temperature, low pH, concentrations of bile salts, and NaCl). Cell surface characteristics, functional and enzymatic activities of the selected strains were also studied in triplicate experiments. Results showed that six strains (Dekkera bruxellensis LBY1, Sachizosaccharomyces pombe LBY5, Hanseniaspora valbyensis DOY1, Brettanomyces anomalus DOY8, Pichia kudraivzevii GBY1, and Saccharomyces cerevisiae GBY2) were able to grow under low-acid conditions (at pH 2 and pH 3) and in the presence of bile salts. This suggests their potential to survive passage through the human gut. All 15 strains exhibited negative enzymatic activity reactions (haemolytic, gelatinase, phospholipase, and protease activities), and thus, they can be considered safe to consume. Notably, two of the fifteen strains (Pichia kudraivzevii GBY1 and Saccharomyces cerevisiae GBY2) exhibited desirable cell surface hydrophobicity (64.60-83.87%), auto-aggregation (>98%), co-aggregation, resistance to eight tested antibiotics (ampicillin, chloramphenicol, colistin sulphate, kanamycin, nalidixic acid, nitrofurantoin, streptomycin, and tetracycline), and high levels of antioxidant activities (>90%). Together, our data reveal the probiotic activities of two yeast strains GBY1 and GBY2 and their potential application in functional food production.
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Affiliation(s)
- Boying Wang
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
| | | | - Ninghui Liu
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
| | - Xue-Xian Zhang
- School of Natural Sciences, Massey University, Auckland, 0745, New Zealand
| | - Anthony N. Mutukumira
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
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Kamat V, Barretto DA, Poojary B, Kumar A, Patil VB, Hamzad S. In vitro α-amylase and α-glucosidase inhibition study of dihydropyrimidinones synthesized via one-pot Biginelli reaction in the presence of a green catalyst. Bioorg Chem 2024; 143:107085. [PMID: 38183681 DOI: 10.1016/j.bioorg.2023.107085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/26/2023] [Accepted: 12/29/2023] [Indexed: 01/08/2024]
Abstract
A green catalyst WELPSA-catalyzed three-component condensation (Biginelli) process involving an aldehyde, barbituric/thiobarbituric/1,3-dimethylbarbituric acid, and urea/thiourea/guanidine hydrochloride in a single pot in presence of a green solvent for the production of DHPM have been presented. The catalyst is reusable and this methodology is scalable. By using the in vitro experiments, the antidiabetic potentiality of synthesized compounds that inhibit α-amylase along with α-glucosidase efficiencies was assessed. All the synthesized compounds except for 4a and 4e, showed the most significant inhibition for α-amylase and α-glucosidase activities. Among the synthesized DHPM compounds, 4c and 4b exhibited significant inhibition profiles compared to the standard antidiabetic drug acarbose. Furthermore, synthesized substances' energy-minimized structures, 3D structures, and DFT calculations were performed using Gaussian 09 software, hybrid models, and MM2 force approaches. Strong hydrogen bonds with amino acid residues Arg-672, Arg-600, Trp-613, Asp-404, Asp-282, and Asp-616 indicate that an α-glucosidase-inhibitory peptide may have hypoglycemic efficacy confirmed by the molecular docking study of the synthesized DHPM.
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Affiliation(s)
- Vinuta Kamat
- Centre for Nano and Material Sciences, Jain (Deemed-to-be University), Jain Global Campus, Kanakapura, Bangalore, Karnataka 562112, India.
| | - Delicia A Barretto
- School of Chemical Sciences, Goa University, Taleigao Plateau-403206, Panaji, Goa, India
| | - Boja Poojary
- Department of Post-Graduate Studies & Research in Chemistry, Mangalore University, Mangalagangothri-574199, Dakshina Kannada, Karnataka, India
| | - Amit Kumar
- Centre for Nano and Material Sciences, Jain (Deemed-to-be University), Jain Global Campus, Kanakapura, Bangalore, Karnataka 562112, India.
| | - Veerabhadragouda B Patil
- Institute of Energetic Materials, Faculty of Chemical Technology, University of Pardubice, Czech Republic
| | - Shanavaz Hamzad
- Department of Chemistry, Faculty of Engineering and Technology, Jain University, Kanakapura Road, Ramanagara (D) 562112, Karnataka, India
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Hati S, Ramanuj K, Basaiawmoit B, Sreeja V, Maurya R, Bishnoi M, Kondepudi KK, Mishra B. Safety aspects, probiotic potentials of yeast and lactobacillus isolated from fermented foods in North-Eastern India, and its anti-inflammatory activity. Braz J Microbiol 2023; 54:2073-2091. [PMID: 37612545 PMCID: PMC10485210 DOI: 10.1007/s42770-023-01093-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Accepted: 08/03/2023] [Indexed: 08/25/2023] Open
Abstract
Lactobacillus and yeast obtained from fermented foods in North-East India were tested for safety and probiotic properties. All the lactobacilli and yeast tested negative for the catalase, indole, urease, phenylalanine, hemolysis, gelatin hydrolysis, and biogenic amine production tests, indicating that they are safe to use as probiotics in food supplements. Lactiplantibacillus plantarum KGL3A (accession no. MG722814) was capable of resisting the replicated gastric fluid (pH 2) till 2 h of exposure, whereas both KGL3A and Lacticaseibacillus rhamnosus K4E (accession no. KX950834.1) strains were able to resist pH 3 till 2 h of exposure with a reduction in overall viable cell count from 7.48 log CFU/mL to 1.09 log CFU/mL and 7.77 log CFU/mL to 0.83 log CFU/mL, respectively. In vitro gastric juice simulation conditions were tolerated by the yeast Saccharomyces cerevisiae WBS2A. The cell surface hydrophobicity (CSH) towards hydrocarbons (n-hexadecane) was seen highest in L. plantarum KGL3A (77.16± 0.84%) and Limosilactobacillus fermentum KGL4 accession no. MF951099 (72.60 ± 2.33%). The percentage auto-aggregation ranged from 8.70 to 25.53 after 2 h, which significantly increased to 10.50 to 26.94 during the fifth hour for cultures. Also, a higher percentage of co-aggregation was found for the culture L. rhamnosus K4E with S. typhi (34.18 ± 0.03%), E. coli (32.97 ± 0.02 %) and S. aureus (26.33 ± 0.06 %) and for the yeast S. cerevisiae WBS2A, a higher percentage of co-aggregation was found with Listeria monocytogenes (25.77 ± 0.22%). The antioxidant activity and proteolytic activity were found to be higher for Lactobacillus helveticus K14 and L. rhamnosus K4E. The proportion of decreased cholesterol was noticeably higher in KGL4 (29.65 ± 4.30%). β glucosidase activity was significantly higher in the L. fermentum KGL4 strain (0.359 ± 0.002), and α galactosidase activity was significantly higher in the L. rhamnosus K4E strain (0.415 ± 0.016). MTT assays suggested that KGL4 and WBS2A at a lower dose did not exhibit cytotoxicity.
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Affiliation(s)
- Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
| | - Krupali Ramanuj
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Tura, Meghalaya, India
| | - V Sreeja
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad, Haryana, India
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Birendrakumar Mishra
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Tura, Meghalaya, India.
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Abbasi A, Sabahi S, Bazzaz S, Tajani AG, Lahouty M, Aslani R, Hosseini H. An edible coating utilizing Malva sylvestris seed polysaccharide mucilage and postbiotic from Saccharomyces cerevisiae var. boulardii for the preservation of lamb meat. Int J Biol Macromol 2023; 246:125660. [PMID: 37399877 DOI: 10.1016/j.ijbiomac.2023.125660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/06/2023] [Accepted: 06/30/2023] [Indexed: 07/05/2023]
Abstract
Currently, microbial bioactive substances (postbiotics) are considered a promising tool for achieving customer demand for natural preservatives. This study aimed to investigate the effectiveness of an edible coating developed by Malva sylvestris seed polysaccharide mucilage (MSM) and postbiotics from Saccharomyces cerevisiae var. boulardii ATCC MYA-796 (PSB) for the preservation of lamb meat. PSB were synthesized, and a gas chromatograph connected to a mass spectrometer and a Fourier transform infrared spectrometer were used to determine their chemical components and main functional groups, respectively. The Folin-Ciocalteu and aluminium chloride techniques were utilized to assess the total flavonoid and phenolic levels of PSB. Following that, PSB has been incorporated into the coating mixture, which contains MSM, and its potential radical scavenging and antibacterial activities on lamb meat samples were determined after 10 days of 4 °C storage. PSB contains 2-Methyldecane, 2-Methylpiperidine, phenol, 2,4-bis (1,1-dimethyl ethyl), 5,10-Diethoxy-2,3,7,8- tetrahydro-1H,6H-dipyrrolo[1,2-a:1',2'-d] pyrazine, and Ergotaman-3',6',18-trione, 12'-hydroxy-2'-methyl-5'-(phenylmethyl)-, (5'alpha) as well as various organic acids with significant radical scavenging activity (84.60 ± 0.62 %) and antibacterial action toward Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus, and Listeria innocua as foodborne pathogens. The edible PSB-MSM coating effectively reduced microbial growth and increased meat shelf life (> 10 days). When PSB solutions were added to the edible coating, the moisture content, pH value, and hardness of the samples were also more successfully maintained (P < 0.05). The PSB-MSM coating inhibited lipid oxidation in meat samples considerably and diminished the formation of primary as well as secondary oxidation intermediates (P < 0.05). Additionally, when MSM + 10 % PSB edible coating was utilized, the sensory properties of the samples were maintained more well during preservation. As a significance, the use of edible coatings based on PSB and MSM is efficient in decreasing microbiological and chemical degradation in lamb meat during preservation.
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Affiliation(s)
- Amin Abbasi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sahar Sabahi
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Sara Bazzaz
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Masoud Lahouty
- Department of Microbiology, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Ramin Aslani
- Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Hosseini H, Abbasi A, Sabahi S, Akrami S, Yousefi-Avarvand A. Assessing the Potential Biological Activities of Postbiotics Derived from Saccharomyces cerevisiae: An In Vitro Study. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10117-y. [PMID: 37402072 DOI: 10.1007/s12602-023-10117-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/26/2023] [Indexed: 07/05/2023]
Abstract
A new biotherapeutic strategy involves the use of microbial bioactive substances (postbiotics) that exhibit optimum compatibility and intimate contact with the immune system of the host. This study was aimed at investigating the potential biological activities of postbiotics derived from Saccharomyces cerevisiae (PTCC 5269) (PSC) under in vitro circumstances. Based on the outcomes, the synthesized PSC possessing a high level of phenolic (102.46 ± 0.25 mg GAE/g) and flavonoid (19.87 ± 75.32 mg QE/g) content demonstrated significant radical scavenging activity (87.34 ± 0.56%); antibacterial action towards Listeria monocytogenes, Streptococcus mutans, Salmonella typhi, and Escherichia coli (in order of effectiveness) in both in vitro and food models (whole milk and ground meat); probiotics' growth-promoting activity in the fermentation medium; α-glucosidase enzyme-inhibiting and cholesterol-lowering properties in a concentration- and pH-dependent manner; reduction in the cell viability (with the significant IC50 values of 34.27 and 23.58 μg/mL after 24 and 48 h, respectively); suppressed the initial (G0/G1) phase of the cell's division; induced apoptosis; and increased the expression of PTEN gene, while the IkB, RelA, and Bcl-XL genes indicated diminished expression in treated SW480 cancer cells. These multiple health-promoting functions of PSC can be extended to medical, biomedical, and food scopes, as novel biotherapeutic approaches, in order to design efficient and optimized functional food formulations or/and supplementary medications to use as adjuvant agents for preventing or/and treating chronic/acute disorders.
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Affiliation(s)
- Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amin Abbasi
- Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sahar Sabahi
- Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
| | - Sousan Akrami
- Department of Microbiology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Arshid Yousefi-Avarvand
- Department of Laboratory Sciences, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
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Prakash V, Madhavan A, Veedu AP, Babu P, Jothish A, Nair SS, Suhail A, Prabhakar M, Sain T, Rajan R, Somanathan P, Abhinand K, Nair BG, Pal S. Harnessing the probiotic properties and immunomodulatory effects of fermented food-derived Limosilactobacillus fermentum strains: implications for environmental enteropathy. Front Nutr 2023; 10:1200926. [PMID: 37342549 PMCID: PMC10277634 DOI: 10.3389/fnut.2023.1200926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Accepted: 05/19/2023] [Indexed: 06/23/2023] Open
Abstract
Introduction Environmental enteropathy (EE), a chronic small intestine disease characterized by gut inflammation, is widely prevalent in low-income countries and is hypothesized to be caused by continuous exposure to fecal contamination. Targeted nutritional interventions using potential probiotic strains from fermented foods can be an effective strategy to inhibit enteric pathogens and prevent chronic gut inflammation. Methods We isolated potential strains from fermented rice water and lemon pickle and investigated their cell surface properties, antagonistic properties, adhesion to HT-29 cells, and inhibition of pathogen adherence to HT-29 cells. Bacteriocin-like inhibitory substances (BLIS) were purified, and in vivo, survival studies in Caenorhabditis elegans infected with Salmonella enterica MW116733 were performed. We further checked the expression pattern of pro and anti-inflammatory cytokines (IL-6, IL8, and IL-10) in HT-29 cells supplemented with strains. Results The strains isolated from rice water (RS) and lemon pickle (T1) were identified as Limosilactobacillus fermentum MN410703 and MN410702, respectively. Strains showed probiotic properties like tolerance to low pH (pH 3.0), bile salts up to 0.5%, simulated gastric juice at low pH, and binding to extracellular matrix molecules. Auto-aggregation of T1 was in the range of 85% and significantly co-aggregated with Klebsiella pneumoniae, S. enterica, and Escherichia coli at 48, 79, and 65%, respectively. Both strains had a higher binding affinity to gelatin and heparin compared to Bacillus clausii. Susceptibility to most aminoglycoside, cephalosporin, and macrolide classes of antibiotics was also observed. RS showed BLIS activity against K. pneumoniae, S. aureus, and S. enterica at 60, 48, and 30%, respectively, and the protective effects of BLIS from RS in the C. elegans infection model demonstrated a 70% survival rate of the worms infected with S. enterica. RS and T1 demonstrated binding efficiency to HT-29 cell lines in the 38-46% range, and both strains inhibited the adhesion of E. coli MDR and S. enterica. Upregulation of IL-6 and IL-10 and the downregulation of IL-8 were observed when HT-29 cells were treated with RS, indicating the immunomodulatory effects of the strain. Discussion The potential strains identified could effectively inhibit enteric pathogens and prevent environmental enteropathy.
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Comitini F, Canonico L, Agarbati A, Ciani M. Biocontrol and Probiotic Function of Non- Saccharomyces Yeasts: New Insights in Agri-Food Industry. Microorganisms 2023; 11:1450. [PMID: 37374952 DOI: 10.3390/microorganisms11061450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/27/2023] [Accepted: 05/28/2023] [Indexed: 06/29/2023] Open
Abstract
Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee the safety, quality and diversity of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been reviewed in terms of bio-protectant and biocontrol activity with a particular focus on their antimicrobial power using different application modalities including biopackaging, probiotic features and promoting functional aspects. In this review, the authors underline the contribution of NSYs in the food production chain and their role in the technological and fermentative features for their practical and useful use as a biocontrol agent in food preparations.
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Affiliation(s)
- Francesca Comitini
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Laura Canonico
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Alice Agarbati
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Maurizio Ciani
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
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8
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Kunyeit L, Rao RP, Anu-Appaiah KA. Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease. Crit Rev Food Sci Nutr 2023; 64:6660-6671. [PMID: 36728916 DOI: 10.1080/10408398.2023.2172546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Yeasts derived from fermented foods have historically been known for their organoleptic properties, enriching nutritional values, and producing bioactive metabolites with therapeutic potential. In this review, we discuss the yeast flora in fermented foods, their functional aspects in fermentation, as well as their probiotic and biotherapeutic properties. These yeasts have numerous physical and biochemical characteristics, such as larger cells as compared to bacteria, a rigid cell wall composed primarily of glucans and mannans, natural resistance to antibiotics, and the secretion of secondary metabolites that are both pleasing to the consumer and beneficial to the host's health and well-being. The review also focused on therapeutic applications of probiotic yeasts derived from fermented foods on infections associated with Candida species. These potential probiotic yeasts present an additional avenue to treat dysbiosis of the gut microbiota and prevent health complications that arise from opportunistic fungal colonization, especially drug-resistant superbugs, which are highlighted in this review.
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Affiliation(s)
- Lohith Kunyeit
- Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA
| | - Reeta P Rao
- Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA
| | - K A Anu-Appaiah
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
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9
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Huligere SS, Chandana Kumari VB, Alqadi T, Kumar S, Cull CA, Amachawadi RG, Ramu R. Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters. Front Microbiol 2023; 13:1042263. [PMID: 36756202 PMCID: PMC9901530 DOI: 10.3389/fmicb.2022.1042263] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 11/23/2022] [Indexed: 01/24/2023] Open
Abstract
Probiotic microbiota plays a vital role in gastrointestinal health and possesses other beneficial attributes such as antimicrobial and antibiotic agents along with a significant role in the management of diabetes. The present study identifies the probiotic potential of Lactobacillus spp. isolated from three traditionally fermented foods namely, jalebi, medhu vada, and kallappam batters at biochemical, physiological, and molecular levels. By 16S rRNA gene amplification and sequencing, the isolates were identified. A similarity of >98% to Lacticaseibacillus rhamnosus RAMULAB13, Lactiplantibacillus plantarum RAMULAB14, Lactiplantibacillus pentosus RAMULAB15, Lacticaseibacillus paracasei RAMULAB16, Lacticaseibacillus casei RAMULAB17, Lacticaseibacillus casei RAMULAB20, and Lacticaseibacillus paracasei RAMULAB21 was suggested when searched for homology using NCBI database. Utilizing the cell-free supernatant (CS), intact cells (IC), and cell-free extract (CE) of the isolates, inhibitory potential activity against the carbohydrate hydrolyzing enzymes α-glucosidase and α-amylase was assessed. CS, CE, and IC of the isolates had a varying capability of inhibition against α-glucosidase (15.08 to 59.55%) and α-amylase (18.79 to 63.42%) enzymes. To assess the probiotic potential of seven isolates, various preliminary characteristics were examined. All the isolates exhibited substantial tolerance toward gastrointestinal conditions and also demonstrated the highest survival rate (> 99%), hydrophobicity (> 65%), aggregation (> 76%), adherence to HT-29 cells (> 84%), and chicken crop epithelial cells suggesting that the isolates had a high probiotic attribute. Additionally, the strains showed remarkable results in safety assessment assays (DNase and hemolytic), and antibacterial and antibiotic evaluations. The study concludes that the lactic acid bacteria (LAB) characterized possesses outstanding probiotic properties and has antidiabetic effects. In order to obtain various health advantages, LAB can be utilized as probiotic supplements.
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Affiliation(s)
- Sujay S. Huligere
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, Karnataka, India
| | - V. B. Chandana Kumari
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, Karnataka, India
| | - Taha Alqadi
- Department of Biology, Adham University College, Umm Al-Qura University, Makkah, Saudi Arabia
| | | | - Charley A. Cull
- Midwest Veterinary Services, Inc., Oakland, NE, United States
| | - Raghavendra G. Amachawadi
- Department of Clinical Sciences, College of Veterinary Medicine, Kansas State University, Manhattan, KS, United States,Raghavendra G. Amachawadi,
| | - Ramith Ramu
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, Karnataka, India,*Correspondence: Ramith Ramu,
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10
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Fu J, Liu J, Wen X, Zhang G, Cai J, Qiao Z, An Z, Zheng J, Li L. Unique Probiotic Properties and Bioactive Metabolites of Saccharomyces boulardii. Probiotics Antimicrob Proteins 2022:10.1007/s12602-022-09953-1. [PMID: 35608794 DOI: 10.1007/s12602-022-09953-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/12/2022] [Indexed: 10/18/2022]
Abstract
Saccharomyces boulardii (S. boulardii) is a probiotic and is widely used to improve the nutritional and functional value of food. This study aimed to compare the probiotic properties of S. boulardii and Saccharomyces cerevisiae. A series of in vitro probiotic experiments was performed, including simulated gastrointestinal digestion, bile salt tolerance, hydrophobicity, self-aggregation, and antioxidant and antibacterial properties. Self-aggregation and hydrophobic properties of S. boulardii were relatively poor, but they showed high tolerance, antioxidant properties, and broad antibacterial properties. In addition, non-targeted metabolomics was used to comprehensively analyze the active metabolites of S. boulardii and the metabolic differences between S. boulardii and S. cerevisiae were compared. Saccharomyces boulardii produced many bioactive metabolites, which generally showed antioxidant, antibacterial, antitumor, anti-inflammatory, and other properties. In contrast to S. cerevisiae, S. boulardii produced phenyllactic acid and 2-hydroxyisocaproic acid. There were also significant differences in their metabolic pathways. These results may be of great significance in the medical and food industries and provide a basis for understanding the metabolism of S. boulardii. It also shows that metabolomics is an effective and novel method for screening microbial functional metabolites and identifying functional differences between similar microorganisms.
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Affiliation(s)
- JunJie Fu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - Jun Liu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - XuePing Wen
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - Guirong Zhang
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - Ji Cai
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - Zongwei Qiao
- Wuliangye Yibin Co, Ltd, 150, Yibin, 644000, China
| | - Zheming An
- Wuliangye Yibin Co, Ltd, 150, Yibin, 644000, China
| | - Jia Zheng
- Wuliangye Yibin Co, Ltd, 150, Yibin, 644000, China
| | - Li Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China.
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Imre A, Kovács R, Tóth Z, Majoros L, Benkő Z, Pfliegler WP, Pócsi I. Heme Oxygenase-1 ( HMX1) Loss of Function Increases the In-Host Fitness of the Saccharomyces 'boulardii' Probiotic Yeast in a Mouse Fungemia Model. J Fungi (Basel) 2022; 8:jof8050522. [PMID: 35628777 PMCID: PMC9146039 DOI: 10.3390/jof8050522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 05/13/2022] [Accepted: 05/16/2022] [Indexed: 02/04/2023] Open
Abstract
The use of yeast-containing probiotics is on the rise; however, these products occasionally cause fungal infections and possibly even fungemia among susceptible probiotic-treated patients. The incidence of such cases is probably underestimated, which is why it is important to delve deeper into the pathomechanism and the adaptive features of S. ‘boulardii’. Here in this study, the potential role of the gene heme oxygenase-1 (HMX1) in probiotic yeast bloodstream-derived infections was studied by generating marker-free HMX1 deletion mutants with CRISPR/Cas9 technology from both commercial and clinical S. ‘boulardii’ isolates. The six commercial and clinical yeasts used here represented closely related but different genetic backgrounds as revealed by comparative genomic analysis. We compared the wild-type isolates against deletion mutants for their tolerance of iron starvation, hemolytic activity, as well as kidney burden in immunosuppressed BALB/c mice after lateral tail vein injection. Our results reveal that the lack of HMX1 in S. ‘boulardii’ significantly (p < 0.0001) increases the kidney burden of the mice in most genetic backgrounds, while at the same time causes decreased growth in iron-deprived media in vitro. These findings indicate that even a single-gene loss-of-function mutation can, surprisingly, cause elevated fitness in the host during an opportunistic systemic infection. Our findings indicate that the safety assessment of S. ‘boulardii’ strains should not only take strain-to-strain variation into account, but also avoid extrapolating in vitro results to in vivo virulence factor determination.
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Affiliation(s)
- Alexandra Imre
- Department of Molecular Biotechnology and Microbiology, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary; (A.I.); (Z.B.); (W.P.P.)
- Kálmán Laki Doctoral School of Biomedical and Clinical Sciences, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary
| | - Renátó Kovács
- Department of Medical Microbiology, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary; (R.K.); (Z.T.); (L.M.)
- Faculty of Pharmacy, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary
| | - Zoltán Tóth
- Department of Medical Microbiology, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary; (R.K.); (Z.T.); (L.M.)
| | - László Majoros
- Department of Medical Microbiology, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary; (R.K.); (Z.T.); (L.M.)
| | - Zsigmond Benkő
- Department of Molecular Biotechnology and Microbiology, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary; (A.I.); (Z.B.); (W.P.P.)
| | - Walter P. Pfliegler
- Department of Molecular Biotechnology and Microbiology, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary; (A.I.); (Z.B.); (W.P.P.)
| | - István Pócsi
- Department of Molecular Biotechnology and Microbiology, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary; (A.I.); (Z.B.); (W.P.P.)
- Correspondence: ; Tel.: +36-52-512-900 (ext. 62337)
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Cosme F, Inês A, Vilela A. Consumer's acceptability and health consciousness of probiotic and prebiotic of non-dairy products. Food Res Int 2022; 151:110842. [PMID: 34980381 DOI: 10.1016/j.foodres.2021.110842] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/01/2021] [Accepted: 11/27/2021] [Indexed: 12/12/2022]
Abstract
Human gut microbiota is a protective agent of intestinal and systemic health, and its modulation is of great interest for human wellbeing. In the world of biotics, besides probiotics, prebiotics, and synbiotics, also appears the denomination of "postbiotics" and "psychobiotics". Fermented dairy products are, traditionally, the major source of probiotics. Nevertheless, due to the increasing number of lactose-intolerant individuals and strict vegetarians, there is a need for innovative non-dairy products. Non-dairy biotics are being included in the normal diet and due to technological advances, many products are created using non-conventional food matrices like kombucha tea, herbal tea, baking mix, and cereal-based products. The microorganisms most used as probiotics in many of the non-dairy products are strains belonging to the genera Bifidobacterium, Enterococcus, Lactobacillus, Lactococcus, Streptococcus, and Bacillus, and some yeast strains namely Saccharomyces cerevisiae var. boulardii. Recently, several other yeasts have been described as having probiotic properties. This review describes gut-derived effects in humans of possible microorganisms, such as yeasts, and bacteria, isolated from non-dairy fermented and non-fermented foods and beverages. The microorganisms responsible for the processing of these non-dairy fermented products, together with the prebiotics, form a class of nutrients that have been proven to be beneficial for our gut health.
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Affiliation(s)
- Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - António Inês
- Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
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